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Creamy Cucumber Salad with Dill

Creamy cucumber salad with dill is a crisp, tangy side made by tossing thin-sliced cucumbers and red onion in a lemony sour cream dressing. After a quick chill, the salad turns lightly creamy without getting watery.
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Prep Time 15 minutes
chill 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

2 large English cucumbers
  • 2 English cucumbers thinly sliced
½ small red onion
  • 0.5 red onion thinly sliced
¾ cup sour cream
  • 0.75 cup sour cream
¼ cup mayonnaise
  • 0.25 cup mayonnaise
1 tablespoon fresh lemon juice
  • 1 tbsp fresh lemon juice
1 tablespoon apple cider vinegar
  • 1 tbsp apple cider vinegar
2 tablespoons fresh dill, chopped
  • 2 tbsp fresh dill chopped (plus extra for garnish)
1 teaspoon Dijon mustard
  • 1 tsp Dijon mustard
1 teaspoon garlic powder
  • 1 tsp garlic powder
½ teaspoon onion powder
  • 0.5 tsp onion powder
¾ teaspoon salt
  • 0.75 tsp salt
½ teaspoon black pepper
  • 0.5 tsp black pepper freshly cracked, plus extra to taste
1 teaspoon sugar (optional)
  • 1 tsp sugar optional

Method
 

Slice and prep the vegetables
  1. Thinly slice the English cucumbers and red onion.
  2. Pat the cucumber slices dry with paper towels to remove excess moisture and help prevent a watery salad.
Make the creamy dill dressing
  1. In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, black pepper, and sugar (if using) until smooth.
  2. Stir in the chopped fresh dill so the dressing is evenly flecked.
Toss, chill, and serve
  1. Add the cucumbers and onions to the bowl and toss gently until evenly coated.
  2. Cover and refrigerate for at least 30 minutes (no heat) so flavors meld.
  3. Stir before serving, then garnish with extra fresh dill and freshly cracked black pepper.

Notes

For the best texture, slice cucumbers thin and pat them very dry before mixing—this keeps the salad creamy instead of watery. Refrigerate in a covered container up to 3 days; stir again before serving. Freezing is not recommended because cucumbers release water and the dressing can separate. For a lighter option, use plain Greek yogurt in place of up to half the sour cream.